Schiacciatine Herbal

2 January 2017 silviocicchi Leave a comment

Schiacciatine Herbal. Broach the subject “schiacciatine” I have always a huge pleasure, I'm going back nearly 50 age. During the time in junior high school, which corresponds to secondary school level today, punctually every morning at 10:30 the bell rang and there was “recreation”, the interval. Ten fantastic minutes, He went out in the yard for a little break and you ate breakfast. At that time, there were no vending machines do the baker who sold sandwiches, therefore almost all pupils, before going to school they stopped at a bakery to buy “savory breakfast” to consume during the interval. E’ here that was born my love for schiacciatina. delicious, fragrant, wrapped with classic wax paper and placed it carefully in its own folder in the well through the books. The wax paper, in contact with the schiacciatina, It ended almost every day to anoint some book or notebook he was in close contact with it. A little bad, the delicious scent that had books during the school year, alittle small drawbacks.

At that time, focaccia were elongated and of a thickness of about 1 centimeter. Crunchy, crispy and crunchy it was an absolute pleasure to devour.

Present Day, to meet the needs of customer requests, the schiacciatina became thinner everywhere, it is possible to find any form of, but fortunately the fragrance that distinguishes it has remained the same, intact.

E’ so that must be, shoal, golden and fragrant.

To obtain a schiacciatina of this type, you need to use lard.

On the net you see dozens and dozens of different recipes schiacciatina, unleavened, light with vegetable oil in lard replacement, vegetables and many other versions tasted and bought many times, but…. if you want to prepare the most classic and I would add the most good of schiacciatine, it is necessary to use lard. Only this type of fat can give this product the fragrance that distinguishes.

The recipe that we use to prepare it during our professional pizza maker courses pizza at our school is very simple. Anyone can engage in the preparation of this delicacy at home or in their own business pizzeria.

Schiacciatine Herbal

Recipe:

Ingredients to achieve fifteen thin and fragrant schiacciatine

500 grams of medium strength flour W270

300 ml of water at room temperature

100 grams of lard

3 grams of yeast

10 grams of fine salt.

Schiacciatine Herbal

Processing:

Pour the water and yeast in a large bowl and make sure to dissolve well. Add the lard and slowly started to mix with the flour. When you have blended almost all the flour in the dough, Add salt and continue adding the remaining flour.

Finish machining of a work plan.

As I repeat in all my recipes, every type of flour commercially it absorbs water in a different way, then continue to work the dough until it has reached the right consistency, soft and supple.

Divide the dough into 10/15 balls, arrotondatele well and deponetele in a plastic box with a lid in the refrigerator for at least 24 hours.

he spent the 24 hours of maturation in the fridge, pulled out of the container and let it acclimate in a warm corner of your kitchen. In a couple of hours will be doubled in volume, then we can move to the drafting.

Roll out the uniforms and thin balls, half centimeter thick.

Season with extra virgin olive oil, salt and mixed herbs.

Bake in your oven 200 degrees for little more than ten minutes(It depends on the type of furnace used), the right time for you to reach that will serve perfectly brown.

The flat breads are perfect to serve as an aperitif for your guests, I suggest you match them to a light white, or a good prosecco.

If it is worthwhile, on our site you are available most of 200 pizza recipes and many different bodies, save our site to your favorites, sooner or later it will come in handy.

You are not an expert / a in the preparation of pizza to your door? No problem. We have prepared for you on our site a fantastic professional course of pizza online. You can access the course at any time you have the time available simply by logging. More information about the course, You are in the this link.

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Ingredients, Recipes

Pizza With Ricotta Homemade

29 December 2016 silviocicchi Leave a comment

Pizza With Ricotta Homemade. All the catering, staff room and kitchen, They know very well the embarrassment you feel when having to justify themselves with their customers when some ingredient is not available. I laugh every time I hear the usual discussions like: In the fridge there was a full pack and do not know who did end, or…it was up to you to the grocery store, because you have not bought, or… when they finish things you have to write on the shopping list. In my long career as a Chef Pizzaiolo, I got to work in dozens of cuisines from around the world and, if you can comfort you, constantly it happens in all the kitchens of the world. Sometimes you can fix that, when you realize in time that something is missing in the kitchen and the clerk to take customer orders, Report it to the victim”before it decides what to order”, other times….the poor showing is inevitable.

It happens to me too!!! Just last night, while on duty it received a request for a pizza with ricotta. I can not even write to shame what I screamed in the kitchen when you open the fridge I realized I was missing the ricotta. 🙂

Patience, after all these years, I have not yet learned to keep his mouth shut. But, acqisita the experience over time will serve well to anything? well yes. We offered a bruschetta to our lucky-unlucky customer to take the time in the kitchen to prepare when an exceptional cottage cheese in just over 10 minutes.

Pizza With Ricotta Homemade

This process that I am going to show you, you can replicate it at home without any special precautions, and in no time, obtaining an absolutely best cheese in taste and freshness (snapshot) any other kind of cheese that you will find on the market.

Ricotta is a very light and very versatile food, widely used in cooking for pasta dishes, in the classic stuffed with homemade pasta and in the preparation of sweet and savory dessert. Perfect for anyone on a diet, natural source of calcium needed to strengthen our bones during growth, the pregnancy, lactation and advanced age. It does not contain any preservative and….It is composed exclusively of milk and a few drops of rennet.

Pizza With Ricotta Homemade

How to prepare the ricotta in 10 minutes at your home or in your activities restaurant / pizzeria.

Here's how I solved the problem of cottage cheese that was missing in pizzeria:

A liter of whole milk

half a lemon

Put a saucepan and pour a liter of whole milk.

Bring to a temperature of 50 degrees.

Remove it from direct heat and add the lemon juice squeezed.

Mix well and cover with a lid for 5 minutes.

Drain the content into a sieve with small holes to separate the curd from the liquid part.

Your cheese is ready.

Exceptional, fresh and with a great lemon taste.

Pizza With Ricotta Homemade

think, our cottage cheese freshly cooked you can store in the refrigerator for two to three days.

You only available low-fat milk? No problem, you will get the same result (cottage cheese) but in smaller quantities.

In case you have not to hand a lemon in your kitchen, it will be replaced with 2 tablespoons of white vinegar and you will get the same result, but… at this point, your problem will be to immediately replace the purchasing agent of your business with someone more responsible. E’ inconceivable that a restaurant runs out of lemons.

I remind you that on our website dedicated to the pizza you will find more than 200 pizza recipes to prepare for your dinner guests. Find the recipes here.

Would you improve yourself in the preparation of pizza to your home or in your pizzeria? E’ easy, subscribe to our professional courses at the Our school of Italian pizza. You will become an expert pizza maker and our school will issue a work certificate valid worldwide. If your planning commitments do not leave you free time to come to us and attend one of our courses, we have just the thing for you: A professional course of pizza ONLINE. You can access the course when you have some scraps of free time, simply by logging in to our site. You find all the information regarding this course by clicking this link.

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Recipes, Street Food

The Pizza Fried Abruzzese

26 December 2016 silviocicchi Leave a comment

The Pizza Fried Abruzzese. I have a suggestion for a fantastic destination for your next vacation. If you have not already done, I recommend strongly to visit the Abruzzo region. It seems to be the place where, in the opinion of foreign tourists who visit our beautiful country, you eat better by far. To provide this special ranking, it's not me, but that's incredible… a survey conducted by Confesercenti-Ref. E’ It has been asked many tourists who visit the Italian regions to give their opinion on services and on welcoming. The results obtained from this special list not leave any shadow of doubt: In a scale ranging from 1 a 10 the result obtained from the survey was for the value of Abruzzo 9,06. The best ever, to follow Campania, Basilicata and Calabria.

Among the many specialties that this beautiful region has to offer, and is closely related to our site that is only the pizza, it's surely “the fried pizza Abruzzese”.

Already in spring, with the first signs of summer, Abruzzo begin the first dedicated to food festivals and the “street food”. Fortunately, only about ten minutes drive separate me from this region, then by the person concerned, I did not let out a.

I noticed that the fried pizza is called in different ways depending on the city you plan to visit, Pizzonta, fried small pizza, pizzondella.

The Pizza Fried Abruzzese

E’ definitely a popular food, and, to feel the local elders, It was widespread in the past given the simplicity of the ingredients “poor” with which it was made.

This particular street food is a poor food which is prepared with bread dough or pizza, fried in large pots filled with seed oil or extra virgin olive oil.

In festivals it is served with salt or sugar sprinkled on the surface, depending on which version is preferred sweet or salt water.

In the last country festival I attended, I was lucky enough to visit the kitchen and be able to view the whole production process, the flour until the frying. I understand that only a lucky few have that privilege, and it is with great pleasure that I wish to share with you the fantastic recipe “pizzonta”, local dialect which means greasy pizza.

I had the privilege of having Candellora, old country (75 age) that made me as guide in the space in the kitchen. The first thing he showed me was the “nzogna”, a few of you know this term, but maybe you know this: La hungry.

We know that the pig does not discard anything, one of the things that characterize this area is precisely the pig's bladder filled with nzogna. During the pig slaughter, the bladder after being carefully cleaned with a mixture of water and vinegar flavored with citrus peel, It is immersed in cold water until it becomes solid. In the meantime, they are made in the pork fat cubes in a big pot and are put on the fire to form the liquid fat. Before the fat cools, It is poured into the bladder and hung from a nail on the ceiling.

La hungry, preserves the “lard” Content in it for several months. Lard is an ingredient widely used in Abruzzese cuisine and absolutely essential for the success of the fried pizza. It gives it a unique flavor and a unique softness.

The Pizza Fried Abruzzese

To prepare the fried pizza at home you will need the following ingredients:

850 g flour
120 g boiled potatoes
400 g of water
80 lard g
2 teaspoons salt
2 teaspoons of sugar
5 grams of yeast
sunflower oil for frying
addition salt or sugar to flavor the surface

All regular visitors to my blog know that every type of flour absorbs water differently, then add flour until the dough that is soft and elastic.

Knead the ingredients by hand or with the help of a mechanical mixer

Cut the dough into balls 120 grams

Let them rise

After the rising phase, the balls roll out with a rolling pin evenly

With a knife cut a few incisions in the central part of the stretched pizza before dipping in the hot oil, so as to prevent it from bulging during cooking.

A few minutes frying until the perfect golden brown on both sides and drain well from the oil lying them on a sheet of absorbent paper.

Finally, sprinkle the surface with salt or sugar, depending on the version you have chosen to eat.

You are all invited to attend the next festival of fried pizza Abruzzese.

The fried pizza is included in our training program that covers the “street food” in our school pizzaioli, where we hold weekly courses of professional pizza maker. If you are interested in attending one of our courses, click here. You do not have time available to participate in one of our courses? No problem. On our site there is a great and practical professional course of pizza Online. Access our online course is very simple, simply login to the site when you have the spare time available. More information about the course online You find them here.

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Your recipe for fried pizza is different? Leave your comment on this page.

Advice, Herbs, Ingredients

Or use Shallot Onion Pizzeria

22 December 2016 silviocicchi Leave a comment

Or use Shallot Onion Pizzeria. I think the world only Italian people can talk about food during lunch, or watch these cooking shows on television we are killing in any channel. Sometimes it happens that the guest on TV is some valid Chef, but in most cases the person being invited to prepare the dish of the day is some pseudo Chef with an equally poor cultural knowledge to pass on to its listeners. E’ precisely the case today, at lunch, sitting in front of a fantastic dish vinci Grassi prepared by Mrs. Paola, we had to put up with a guy who was wearing a jacket that Chef, the question of the well-known presenter of the television program failed to give a clear answer on what the difference was between the common onion and shallot. It is now clear that the word is used in the kitchen shallot by many chefs to look cool and cultured, out of turn, Also used in the sauce where we should onion.

Or use Shallot Onion Pizzeria

I live in the countryside, then vegetables and vegetables are for the inhabitants of this region, daily bread. I repeated the same question to diners seated at the table with me at that time, and I got different answers. Come to order: The baby to 13 years has been associated with the word “shallot” to another, thus responding: The shallot is a “loser, one that brings bad luck, Then he added: the 17 is an unlucky number. The result was a great general laughter, and they all wanted to have their say. The greatest of 15 age, very cute, he immediately said that was nothing more than a different kind of onion. Followed immediately intervened my mother (85 age) who by his wisdom said: I know that kind of onion, but that crap is not worth anything, think of the poor farmer who after so many months of hard work in the countryside, He was faced with a poor harvest, that is, these small onions that were worthless. All they preferred to plant the large onions, more weight means more gain.

On reflection….all had correctly answered my question.

We know that in our country everyone who takes a pan in hand is quite capable of sauté with a little extra virgin olive oil and chopped celery carrots and onions, these things are handed down from mothers, fathers and uncles even if we are not chefs, but….many of us could really tell whether it was used the shallot or onion common? You want the answer? Nobody.

Or use Shallot Onion Pizzeria

E’ only in recent years that has entered the Italian kitchens because of its particular taste that puts some dishes highlight. Its bulbs are literally identical to those of onion but of smaller size, rarely exceeds 5 cm. E’ You can find it in different colors, rosso, viola, yellow, white or gray. The most traded quality (PGI) is that of the type “Romagna”.

Onions and shallots are both perfect used as bases for pasta dishes, seconds or raw on salads, the only thing that differentiates them is that the shallot has a slightly milder flavor and at the same time with a little more aromatic aftertaste garlic.

The taste of onion as that of garlic remains persistent in the mouth, while the shallot weigh down a lesser extent our breath.

And what is best pizzeria in use?

To give you a better answer than that of the pseudo chef intervened in that television program, I will only suggest good advice:

Use the onion when preparing a pizza strong taste!!

If your pizza has the delicate ingredients, definitely opt for the shallot, your pizza will be equally tasty, but you will not risk to leave your guests with a breath of onion. I remind you that the same goal can be achieved using the delicious red onions on your pizza, see this post.

All those who participate in our Professional courses of Pizzaiolo at our school, know the differences between the onion and shallot, We prepare all the great morning buns with shallots and onions. If you are “unlucky” because you do not have time available to come to our school to attend the practical course, I recommend you take advantage of our course of professional pizza maker Online. The course contains many videos and many articles and tricks to get at your home or in your business a fantastic quality pizza. More information about the course online be found here.

Recipes

Pizza mushrooms and bacon to Montanara

19 December 2016 silviocicchi Leave a comment

Pizza mushrooms and bacon to Montanara. After a week of rain finally some sunshine. During the rainy gray days I go to pick up snails, now it is a rumor that I prepare pizza with snails ground (snails) so better to be always well-stocked. Instead I take advantage of the sunny days that follow those rainy to go into the woods to collect mushrooms, unfortunately I'm going crazy, I can not do anything about it. A healthy walk through beech chestnut and oak trees with the basket for mushrooms mo’ a backpack and behold, the dinner of mushrooms is assured.

unfortunately no, this is not my basket. The harvest was so poor that I was ashamed to photograph. The picture I had to take it from the Internet. The initial project was a barbeque of a mixture of mushrooms, but I had to fall back to replace this with a nice pizza. Not bad, on the contrary!!! I decided to make one of my favorite pizzas, The Pizza mushrooms and bacon to Montanara. Very popular in my part, high demand in pizzeria. This pizza you can find it in most of my area menu, It is required both in the red version (with tomato) both the white version (no tomato). My favorite is definitely the white, tomato with its acidity ends to cover the pleasant flavor of freshly picked mushrooms.

This pizza is made with a base with a generous layer of mozzarella on which are added to the mixed sautéed mushrooms in a pan with extra virgin olive oil, garlic and parsley. Freshly baked pizza, add the lean bacon, cut into thin slices before serving it to the customer.

Pizza mushrooms and bacon to Montanara

It is not difficult to prepare this pizza to your home or in your pizzeria / restaurant business, so it's really for everyone.

It starts well in advance, Also a few days with the preparation of the dough using a strong flour. the balls from the weight of the finished dough stage formed of 250/270 grams, arrotondatele well, place them in a container with lid in the fridge for the leavening of at least 24 or hours depending on the type of flour you've used.

On our site, are available guides that will surely help in the preparation, and you can consult them by clicking this link:

Guide to the flour for pizza: which one to buy to prepare a quality pizza.

Dough for homemade pizza.

Pizza mushrooms and bacon to Montanara

Trifolare mushrooms:

Pour into a pan of oil extra virgin olive oil with a clove of garlic without the “shirt“. Add the mixture of mushrooms and let cook slowly. Add a pinch of salt and parsley then finish cooking.

That's all, simple operation and fast.

A couple of hours before dinner take out the dough from the refrigerator and let it acclimate in a part of your warm kitchen, you will notice that the balls will swell up to twice the increase in volume.

The drafting of the balls of pizza.

For many reasons that you will find written between the lines of the various articles of my site, I always suggest the drafting of the pizza with your hands, leaving a rolling pin hanging from the roof of your kitchen, if you like to own a rolling pin, you can use to order dinner, during the dispute over who will wash the dishes, but not for the preparation of our pizzas. If you are not an expert, I suggest a quick read of this article, that explains step by step with the help of video, how to proceed with the application disk of dough in a professional manner as an expert pizza maker.

Pizza mushrooms and bacon to Montanara

E’ it's time to dress and bake your pizzas. After lying discs, add a generous layer of mozzarella over the entire surface, except for the edge. I leave to you the choice to possibly add the tomato. Add the mixture of sautéed mushrooms and bake in your pizza oven preheated to 300 degrees.

Your pizzas will employ approximately 3 minutes to cook. Always check the edge of your pizzas and when he reached the perfect baked golden brown.

cut 4/5 thin slices of lean bacon and place on the surface of the pizza.

Here we are, dinner is ready. Invited to sit at the table your guests that the masterpiece is ready. I warn you that these serve pizzas to your guests, will mean … not free more. You'll see them again knocking on your door next weekend. Since this is so, suggested them to bring at least a good bottle of red. It goes perfectly with this pizza.

For those who often prepares the pizza at home and would like to improve and understand more, I suggest you subscribe to our professional course ONLINE. It contains many videos that will explain step by step how to prepare a perfect pizza from flour to the finished product. The online course is available at any time from our website. More information them are here.

Would you like to attend a practical course of professinal pizza at our school? Click here to learn more.

Dough, Ingredients

The Rice Flour in Pizzeria

15 December 2016 silviocicchi Leave a comment

The Rice Flour in Pizzeria. The rice flour is produced by grinding the fruits of “Oryza sativa” belonging to the family Poaceae. E’ a derivative by grinding the fruits of this very important plant for human consumption. these seeds, when they are used for the production of flour undergo a variety of processes which are summarized in this way:

Funding through the harvest, cleaning any residue, the husking or hulling which consists in the elimination of the embryo from its husk and kernels, and finally the bleaching of the grains. I will stop here for now, but if the final product was introduced on the market in its integral form, the processing cycle would be further elongated.

Rice flour, as the wheat flour can be marketed in different forms:

white rice bran

Integral rice bran

white rice flour

Rice meal Integrale

E’ You can find on the market also the rice starch. Despite the appearance it is very similar to the rice flour,They are not absolutely the same product. E’ very true that the rice flour has a high starch composition containing very little protein, fibers and lipids, but the rice starch is obtained by an additional powder manufacturing process which makes it strongly increase its thickening ability and its solubility eliminating all the residual nutritional parts which do not constitute carbohydrates.

The Rice Flour in Pizzeria

If this may help here is a table of nutritional values of rice flour 100 grams of product:

edible part		100,0%
Water		12,3g
protein		7,3g
lipids TOT		0,5g
	acidssaturated fats	– g
	Fatty acids monoinsaturi	– g
	acidsfat polyunsaturated	– g
	Cholesterol	0,0mg
TOT carbohydrates		87,0g
	Starch	79,1g
	soluble sugars	0,0g
Dietary fiber		1,0g
Energy		360,0kcal
Sodium		4,0mg
Potassium		104,0mg
Ferro		0,4mg
Football		7,0mg
Phosphorus		90,0mg
thiamine		0,05mg
Riboflavin		0,04mg
niacin		1,40mg
Vitamin A		0,0 µg
Vitamin C		0,0mg
Vitamin E		0,0mg

In our culture “western” the rice flour has a very limited use in the kitchen compared to wheat flour and is only thanks to its content absolutely free of gluten (a protein that causes a strong food intolerance rising sharply in recent times) “gluten-free” hence its reputation. In “East” It happens just the opposite, the rice flour is one of the most used products from the diet of these people and is present in many their recipes, I'd like to name but a few that are known and appreciated even by Westerners: the famous rice noodles and delicious sweet mochi.

The rice flour is perfect for the preparation of pasta dishes, some cakes which rise chemically (bicarbonate), in the production of some types of biscuits and for use in the production of bread unleavened. Delicious when used to coat certain types of fried and finally is often used in our kitchens as a thickener for puddings, soups and sauces.

The main features of the rice flour are the total absence of gluten, a higher content of starch compared to protein and fat, increased energy intake, low content of alimentary fibers, lower content of mineral salts except for phosphorus.

The Rice Flour in Pizzeria

Pizzeria in the rice flour is virtually absent. I tried dozens of times to prepare a mixture exclusively with rice flour, even during our professional pizza maker courses we treat the rice flour, but certainly not exclusively for doughs made with this product. does not rise. The final product is not a pizza, even remotely similar. Instead the addition of a small percentage of rice flour in the dough is of utility(2-3% max) to increase the strength of the flour. A good example is the now famous “Romanian Pinsa“, the mixture for the mixture of this pizza contains a small percentage of rice flour.

To our friends who have celiac disease always recommend….a nice steak with french fries, but never something that gives the illusion of a pizza that will not be very good to eat.

The Rice Flour in Pizzeria

On our site there is a great guide to the flour for pizza, find her by clicking this link.

often prepare the pizza to your door? Would you like to crank out an absolutely perfect pizza for your guests invited to dinner? On our site there is a course of professional pizza maker ONLINE. Very easy to follow and suitable for all, beginners and professionals. The online course contains many videos that explain how to make a quality pizza. You can access the course at any time, when you have free time. To know more Click this link.

If you wish to attend a professional pizzaiolo at our school Italian pizza, You find all the information by clicking here.

Recipes

Pizza With Eggplant Alla Parmigiana

12 December 2016 silviocicchi

Pizza With Eggplant Alla Parmigiana. After the last post published on our site that spike clearly what pizza you can eat if you are dieting, see “La Pizza Leggera“, Today we are engaged in the preparation of a pizza is super tasty, but unfortunately it does not fall within the category of pizzas light. We are talking about the delicious Pizza Parmigiana, moreover, as happens in any pizzeria or restaurant in the world….not all customers sitting at the table and order, I am on a diet. often, indeed to tell the truth, it happens every night that some customers who get really hungry after giving a glance at the menu, order amazing pizzas, with cream, with plenty of bacon, with a double portion of sausage. For those who have weight problems or calories, I suggest to try at least once a classic pizza parmigiana.

this pizza, It is part of the exquisite traditional Sicilian cuisine, It takes its name from a famous dish: The eggplant parmigiana.

E’ a simple pizza to prepare, I'm sure you carefully follow our recipe, you will have no problem to prepare it at home or in your restaurant or pizzeria.

Pizza With Eggplant Alla Parmigiana

Preparation of the dough for pizza:

To obtain a quality pizza, we suggest using a strong and flour absolutely recommend to leave your dough to rise for a long time in the refrigerator for at least 24 hours. For those who are beginners and not follow for a long time my site, I suggest a quick and useful read our useful guide to the flour for pizza here. As you may have guessed, not all commercially flours are suitable for preparing a pizza quality. After you bought from the supermarket or from your trusted flour miller, prepare the dough. I remind you that on our website is available the recipe for the perfect dough for pizza that you find by clicking this link.

Pizza With Eggplant Alla Parmigiana

Preparation of eggplant:

The preparation of the eggplant is very simple and takes very little time:

Cut the eggplant into slices, or diced. Salt and dip them in cold water for a few hours. After a few hours, the eggplant will have lost the bitter taste that characterizes. drain well, Rinse under running water and pat dry with a cloth. At this point, before being used, we will fry in a pan, or we can simply grill them.

Pizza With Eggplant Alla Parmigiana

Preparing pizza.

Roll out the dough balls to obtain the disks of dough from the diameter of a classic pizza from 33 cm. It should be done completely by hand, avoiding the use of the rolling pin. If you are not experienced in the manual preparation of the pizzas, I suggest you take a quick read our article devoted entirely to the preparation of pizza in a professional way that you will find by clicking here. I assure you it is very easy, and after reading our tips and carefully observed all video clips, you will be able to prepare your pizzas as an expert pizza maker.

Once the drafting stage of your pizzas, add the tomato, a generous layer of mozzarella and grilled eggplant or fried previously.

Bake in your oven 300 degrees for 4 the 5 minutes, until the edge of your pizza will prove to be golden at the right point.

just ready, baked your pizza, add the Parmesan cheese into small flakes, fresh basil leaves and a drizzle of olive oil extra virgin olive oil.

A valid alternative to this pizza involves the preparation of classical pizza Paris with the filling of eggplant parmigiana.

What else to add…. who knows what I would pay to be one of your dinner guests. Pizza with eggplant is one of my favorite. Do not worry about the wine that I harbor, I like to pair the Rosso Piceno to this delicious pizza.

Many readers and readers write to me every day asking me for advice on how to prepare your home a good pizza. I remind you that on our site an easy and intuitive professional course is available for pizzaiolo ONLINE. Our course is easy to follow, when you have some free time, you can access our course and watch all the video content, Useful reading a lot of posts and in no time be able to make pizza as an expert pizza maker. Clicca who for more information on our course Online.

Our school of Italian pizza, organizes weekly courses of professional pizza maker. They are accessible to anyone, economical and comfortable. Clicca who for more information on dates and locations.

Meantime, I invite you to browse all the videos of the preparation of pizza made by the students who attend our professional courses. Visit our YouTube channel and subscribe.

On our site you are available over 200 pizza recipes. Be found here, I'm sure you will help the next time you will prepare the pizza to your door. If you prefer to receive it directly to your e-mail our pizza recipes, subscribe to our site.

Without 'a pizza issued pummarola' ncoppa
then you will see that the world will smile.
(Pino Daniele)

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Advice, Recipes

La Pizza Light

8 December 2016 silviocicchi

Article updated on 1/10/2022

La Pizza Light. Tutti amano Pizza, but often we give up on diet problems. Here is the solution: Our beloved pizza, said my dietician, does absolutely fat if preparing they follow some simple rules, providing our body with the right amount balanced between protein and carbohydrates.

We must be very careful to choose the right kind of pizza when we order the pizza sitting at table. Chi è a dieta o semplicemente chi fa molta attenzione a non ingrassare deve ordinare una pizza che non abbia tra i propri ingredienti eggs, salumi and meat, e preferire assolutamente una pizza con un topping di vegetables, maybe grills that are not absolutely get fat, to match the most classic ingredients, quali il tomato e la mozzarella.

La Pizza Light

The pizzas that we can eat while being on a diet:

Not all pizzas are equal, often the pizza is not considered a dietary food, so the first thing everyone does is to completely eliminate it from your diet, but it is not correct. And, it's the truth, Some pizzas are lighter than others and you can safely eat even when you are on a diet. so let's find out what are these pizzas light:

Between my pizzas, I found three that are perfect for those who want the luxury of enjoying a good pizza while paying attention to calories, the secret is all contained not as one might think in the base of the pizza, but in the sauce (topping) which must be very light.

La Pizza Light

The pizza Marinara, the vegetarian pizza and the pizza margherita.

Let's start with one of the most famous pizzas, the Marinara. We were already addressed in the past of this delicious pizza, that in my personal ranking of preferences among the leaders. Anyone wishing to prepare it at home, can read our recipe of the Maritime It detailed that will explain step by step how to prepare it at home from mixing to baking in the oven. A small pizza marinara (150 grams) It has a caloric intake 360 kcal, a slightly larger maritime weighing 200 grams, It has a caloric intake 480 kcal, comparable to a plate of pasta.

The pizza Vegetarian, It does not differ much in caloric intake from seafood Previous. A vegetarian pizza weighing 150 grams, It contains 390 kcal, while the slightly larger by weight of 200 grams, It has a calorie intake of about 520 kcal. Bad so, virtually you can plug in any dietary regimen. If you decide to prepare your home this pizza, I suggest you read our previous post dedicated entirely to Vegetarian Pizza, you will find a detailed description on how to prepare a good dough, the preparation of this delicious pizza and proper cooking in the oven.

La classica pizza margherita anche essa descritta in this Our previous article, It does not differ much from the previously mentioned pizzas. Do you think that a small pizza 150 grams has a caloric intake 405 kcal, while an average Daisy 200 grams contains 540 kcal. For those who want to prepare their own home this delicious pizza, You can read our recipe to prepare it at home by clicking this link.

The truth is that you can choose from many different variations when you order a pizza, also a pizza capricious, or the most classic 4 seasons potrebbe semplicemente rientrare in un regime dietetico semplicemente avendo il buon senso di chiedere al vostro pizzaiolo di fiducia di non aggiungere mozzarella essendo essa molto calorica.

By doing so we will have fulfilled our desire for pizza, and hardly we get up from the table of the restaurant with a swollen belly.

If we really love our body, we order a pizza that has been prepared with a dough made with whole wheat flour. The whole pizza is rich in fiber, and we know that the fibers allow us to assimilate less sugar and less fat during digestion.

Un impasto con wholemeal flour, It is very simple to prepare, you can also prepare it at home. We have dedicated ample space to the whole wheat pizza, e se desiderate rinfrescarvi la memoria sulla preparazione dell’impasto integrale vi consiglio di leggere il nostro post dedicato a questa gustosissima pizza. you can find it by clicking here.

La Pizza non ingrassa

often prepare the pizza to your door? Would you like to improve yourself and become an expert pizza maker? Easy!! On our website it is available the fantastic “Professional Course Pizzaiolo ONLINE” It is specially made for those who intend to make pizza in a professional way at home or in your business. E’ You can attend the course when you have time available, It contains many videos “know how” many lessons to be read, tricks and secrets to prepare without any problem a quality pizza exactly like that of the pizzeria beneath your home. For more information on the online course, click here.

If you are looking for ideas or recipes for pizza to be prepared for your guests you've invited to your house for dinner, you can find on our site more than 300 pizza recipes. Just click here for the complete list.

On our youtube channel, available many videos made by the students of our Italian School of Pizza durante lo svolgimento dei professional pizza maker courses. Sign up al nostro canale Youtube, you will automatically be notified whenever we publish a new recipe for pizza.

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Silvio Cicchi Executive Chef Pizza

Herbs, preparation

Oil flavored with lemon

5 December 2016 silviocicchi Leave a comment

Oil flavored with lemon. Here we are, for those like me who live in the countryside, it is time to buy the new oil. When we talk about oil, undoubtedly we choose extra virgin olive oil. You all know how important the oil in the dough of the pizza, not to make mistakes, I visited the local mill that supplies me every year: OLEIFICIO Fiobo.

Have you ever tasted a bruschetta with freshly pressed oil? absolutely fantastic, to try.

Oil flavored with lemon

We often talked about in our post of how important the acidity and one of the best ways to add it to our plates is still valid lemon juice. We do not always happen to have in our house to hand lemons, so often it makes use of oil flavored with lemon.

The oil flavored with lemon, It is often used in the kitchen and pizzeria. E’ absolutely delicious used as a condiment on meats and fish, and it is great when added to a freshly baked focaccia, or on a simple bruschetta.

Oil flavored with lemon

Preparation

We buy good lemons, I suggest those who have irregular zest, unlike the other with smooth rind,that they are from juice and lend themselves less to our recipe.

Choose extra virgin light olive oil, to a slightly lighter color, that will not go to cover the delicate lemon flavor.

Cut the peel. For this particular preparation, We will not use the lemon juice, but the peel, just we will cut the yellow rind of lemon carefully separating it from the white. Similarly with which it is prepared the liquor limoncello.

Prepare a container with an airtight cover,wash it and dry it well.

Pour the lemon peel and cover with extra virgin olive oil.

Our lemon flavored oil will be ready after 3 rest days.

Decant the oil and throw the lemon zest.

Our oil is ready to use almost anywhere in the kitchen, even on many hot dishes.

In pizzeria during the course of the pizza maker courses, we use oil flavored with lemon to flavor pizza with rocket, of freshly baked cakes and vegetarian pizzas.

Would you like to become an expert pizza maker and also prepare a good pizza to your house like that of the pizzeria beneath your home? Now you can without problems! Subscribe to our professional course of pizza ONLINE. You can learn from your house when you have time available, just login and you will have instant access to our course. Find out more!

You're looking for a pizza to be prepared for your guests this evening? Choose from more than 200 pizza recipes available who on my website.

Recipes

Pizza Rigatoni Alla Amatriciana

1 December 2016 silviocicchi

Pizza Rigatoni Alla Amatriciana. this pizza, besides being beautiful to see, It is absolutely excellent to taste. All pasta lovers know the delicious taste that has a crust that forms when it is re-fired along with pecorino cheese and grated Parmesan. enchanting. E’ a mix of flavors data from that of the dough in the oven and that of a freshly baked cake. Perhaps it is not indicated as a main dish for a dinner, but, I assure you it is a great aperitif when combined with a good red wine. In the past I have published other articles on pizza alla Amatriciana, and to stay on, I recommend you also read the article about the pizza in Germany.

Many of you so, already they knew the pizza with pasta. In the last months, the city of Amatrice was hit by a violent earthquake that has virtually razed to the ground. Many have paid tribute to this strong population, and, I also wanted to contribute what I can not make sure that everything is forgotten in no time.

Pizza Rigatoni Alla Amatriciana

You all know the famous dish par excellence in this region: I bucatini all’Amatriciana. Who does not remember it well, can See wikipedia to refresh your memory.

The chef of the restaurant adjacent to the laboratory where our are conducted professional pizza maker courses, during the confusion of the lunch, prepared by mistake a portion of rigatoni Amatriciana. Shortly after he came to me, wondering if gradivo sample his rigatoni.

The thing is over very well, as you can see from the picture below:

Pizza Rigatoni Alla Amatriciana

And, I consider it a brilliant and beautiful combination to see.

Preparation: The various steps of the preparation of pizza, They may find useful the readings of these posts dedicated.

below, the video of the making of this pizza during our professional pizzaiolo courses at our school. More info on courses can be found here.

Did you know that on our site there is a training course to become an expert pizza chefs ONLINE? Joining is easy. Enter Course when you have time available and visiona lessons that contain many videos and many articles to read with tips and tricks to make pizza like the one you find in a pizzeria in your home. Find out how to participate.

If you seek an inspiration for a new pizza, read here, a list of 200 My pizza entirely at your disposal.

Do you like my videos on pizza? On my youtube channel, available many videos of our students in our school pizza. Subscribe to my Youtube channel and follow all our videos.

Pizza Rigatoni Alla Amatriciana

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The discovery of a new pizza is more useful to mankind than the discovery of a new star.

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